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Method

Boil the new potatoes for 15-20 minutes until tender, drain and return to the pan.

Meanwhile, heat 2 tbsp oil in a large frying pan and fry the vegetables for 5 minutes. Add the Harissa then the chopped tomatoes with 100ml water and cook for a further 5 minutes, stirring occasionally.

Crush the potatoes, season well and drizzle over the remaining oil and serve with the spicy vegetables.

Cooking Tips

Try different combinations of seasonal vegetables such as carrots, courgettes, cauliflower, or mange tout.